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Receta Lamb Chops With Mushroom Wine Sauce

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Cost per recipe $3.67 view details
  • 1 Tbsp. Extra virgin olive oil Two, (1/2-inch-thick) lamb shoulder chops (about 1 lb. total), patted dry
  • 2 lrg Garlic cloves, chopped
  • 1/2 sm Onion, minced fine (about 1/4 c.)
  • 1/4 lb Mushrooms, sliced
  • 1 Tbsp. Soy sauce
  • 1 Tbsp. Red-wine vinegar
  • 1/2 c. Dry red wine
  • 1/4 tsp Dry thyme, crumbled
  • 1 tsp Cornstarch dissolved in 1/2 c. water
  • 1 Tbsp. Chopped fresh parsley leaves


  1. In a skillet heat the oil over moderately high heat till it is warm but not smoking and in it saute/fry the chops, seasoned with salt and pepper, flattening them occasionally with a metal spatula, for 4 min on each side for medium meat. Transfer the chops with a slotted spatula to a small platter and keep them hot, covered loosely with foil.
  2. Pour off all but 1 Tbsp. of the fat and in the remaining fat cook the garlic over moderate heat, stirring, till it is pale golden brown. Add in the onion and cook the mix, stirring, for 1 minute. Add in the mushrooms and the soy sauce and cook the mix over moderately high heat, stirring, till the liquid the mushrooms give off is evaporated. Add in the vinegar and boil the mix till the liquid is evaporated. Add in the wine and the thyme and boil the mix till almost all the liquid is evaporated. Stir the cornstarch mix, add in it to the skillet, and bring the sauce to a boil, stirring.
  3. Season the sauce with salt and pepper, spoon it over the chops, and sprinkle the chops with the parsley.
  4. Serves 2.


Nutrition Facts

Amount Per Recipe %DV
Recipe Size 296g
Calories 160  
Calories from Fat 4 3%
Total Fat 0.46g 1%
Saturated Fat 0.07g 0%
Trans Fat 0.0g  
Cholesterol 0mg 0%
Sodium 917mg 38%
Potassium 608mg 17%
Total Carbs 13.7g 4%
Dietary Fiber 2.0g 7%
Sugars 4.19g 3%
Protein 4.98g 8%
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